Vermont may be far removed from the South, but the Green Mountain State can compete with the best of them when it comes to fried chicken. Across Vermont, you’ll find classic barbecue joints and taverns dishing out savory, smoky, spicy, and succulent fried chicken. Whatever your preference, Vermont has it. Here are the 10 best places to get fried chicken in the state.
Named “Best Fried Chicken in Vermont” in some circles, MLC’s fried chicken is spicy, savory, crispy, and juicy. Served family style (six-seven pieces), the dish is accompanied by creamy polenta, grilled asparagus, and collard greens with a smoky salt pork. The sides change with what is in season, but lucky for us all the fried chicken is a permanent fixture on the menu.
You come to Canteen Creemee for three things: home made from scratch Creemee ice cream, juicy, handmade local beef burgers grilled to order, and out of this world fried chicken that will make you cry it is so good. The juicy, crispy, spicy chicken comes in two 16-piece dinners and is served with coleslaw, corn pudding, and your choice of Sriracha butter, maple or Korean barbecue, apricot honey mustard, or ranch dressing. Also, it is worth mentioning that all sauces are handmade from scratch.
Bluebird is well-known for their excellent queen city barbecue, but their Thursday night special is what has people really talking. A marinade of buttermilk and Tabasco moistens and tenderizes the chicken, while, a double-dredge on buttermilk then flour makes a perfectly crispy crust. Country-style gravy and waffles are included with the final dish, along with a choice of two sides. But, they typically sell out, so be sure to get there early.
Pork & Pickles is well known for their barbecue and, well, house-made pickles, but, wouldn’t you know it people also come for their buttermilk fried, responsibly sourced half chicken (four pieces), which comes with two sides. Sides include house-made pickles, braised greens, house made coleslaw (cabbage, fresh vinegar sauce, carrot, scallion), hand-cut fries, potato salad, and house salad.
When you are talking fried chicken in the state of Vermont, you are talking Chicken Charlies. You can get a half fried chicken (four pieces), served with gravy, a choice of two sides, and a dinner roll, a Whole fried chicken, or a fried chicken sandwich. Or order a half chicken with a rack of ribs and make it a party. At Chicken Charlie’s, you’ll get high quality and high-flavor food fast, and don’t forget about Chicken Charlie’s famous rotisserie.
Probably the only restaurant on our list that offers deep fried chicken tenders on both the appetizer and dinner menus, but one taste will tell you why. The dish starts with chicken tenderloin sliced into long strips and seasoned heavily before being dredged in seasoned flour, egg wash, and then rolled in seasoned Japanese crumbs and fried to a crispy golden brown. And, don’t miss their crispy fried “Wing Dings,” served with Thai Chili Or Wing dipping sauce.
You know Ruben James for their award-winning wings, but check out their 4.5-ounce deep-fried, cornflake-crusted chicken fillets, served on a toasted Kaiser roll with a side of lettuce, tomato, onions, and pickles. And get it with a choice of house-cooked potato chips, beer-battered fries, steak-cut fries, or a side salad. And remember used only Harvestland all-natural antibiotic and hormone and steroid-free chicken breast.
Nobody does buttermilk fried chicken quite like Duo. Get them with sour cream mashed potatoes, corn succotash, and honey sage gastrique. Or maybe just go for the biscuits and gravy. Either way, your meal will be fresh, made from local ingredients, delicious, and beautifully prepared. So, if you are in southern Vermont, you have got to check out this Southern-fried favorite.
You want a full plateful of fried chicken at a great price, you say? Well, meet the fried chicken dinner at Clear River, which includes a half chicken, mashed potatoes, gravy, green beans, coleslaw, and biscuits. It is down-home good cooking that won’t cost you an arm and a leg.
When you want fried chicken like grandma used to make, be sure to pop on over to the Family Table. Chef-Owner John Raphael opened the Family Table in 2010 as a place to serve local comfort food to folks in the community, but he wanted to make sure that it also appealed to those who were visiting the town. What he came up with was buttermilk fried chicken with chive mashed potatoes, gravy, and coleslaw and 30-day dry aged grilled rib eye, along with other hearty dishes sure to appeal to a diverse set of diners.